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4/22/2018 7:00 AM

Retailers Elevate the Shopping Experience with In-Store Food and Drink

Winning over today’s customers is more challenging than ever. The competition isn’t just from neighboring stores, but from online retail, and even other types of businesses including restaurants and experience-based entertainment. For local retail stores to keep the traffic levels high, it’s important to add new tricks to the arsenal. Retailers are taking cues from other businesses, and even establishing partnerships with restaurants and high-value brands, by adding in-store attractions. And what attracts fires more and tasty food and soothing beverages? These days, when you shop, that’s exactly what you may be offered. And as a retail food store owner, offering fresh food and drinks might just be the next important service that you add to your offerings...

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Comments | Posted By Mike Cielinski

4/15/2018 7:00 AM

National Restaurant Association Offers Small Business Health Plan

Association health plans (AHPs), an alternative to the Affordable Care Act (ACA), has been a topic of great interest around Washington these days. It remains to be seen whether the proposed expansion of AHPs will come to fruition, but for many small businesses within a common industry, association health plans are an attractive option that could benefit employers and employees alike. It is with that goal in mind that the National Restaurant Association has established the Restaurant & Hospitality Association (RHA) Benefit Trust, an AHP seeking to make health insurance more attainable for small restaurant businesses...

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Comments | Posted By Mike Cielinski

4/8/2018 7:00 AM

Seven Tips To Reduce Food Waste In Your Restaurant

In North America, we produce an estimated [link 1] 70 billion tons of food waste each year. That’s a lot of perfectly good grub that gets tossed out, and a significant big chunk of that figure is from restaurants.

 

But why should you care, as long as you consistently have the resources you need to keep your customers happy? It turns out your customers care about food waste. According to a survey...

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Comments | Posted By Mike Cielinski

4/1/2018 7:00 AM

It's My Party and I'll Reply If I Want To

Of all the people in your life, who’s birthday do you remember? Think of the people that make-up this (assumedly) small portion of people – who are they? It most likely consists of your dearest friends and family members. Folks who know your favorite foods, desires, and well, probably your birthday. These are powerful connections you’ve made over time...

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Comments | Posted By Mike Cielinski

3/25/2018 7:00 AM

Rethinking Restaurant Food Costs

Food costs in restaurants have traditionally been evaluated in terms of percentages. A $5 menu item with ingredients costing $1 have a food cost of 25%. But the costs that go into a dish are more than just what’s on the plate, and a new approach to the math will have a greater impact on your business’s bottom line...

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Comments | Posted By Mike Cielinski

3/18/2018 7:00 AM

Equipping Staff to Control Costs and Increase Sales

A bustling, profitable restaurant is an exciting scene. Closing out full cash registers at the end of the night is a sign of success. But how much cash is left on the table from uncontrolled costs and lost sales? Even the most lucrative restaurant may be missing out, especially if staff errors accumulate. Many small losses can really add up, so equipping staff to control costs and increase sales is critical to ongoing success...

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Comments | Posted By Mike Cielinski

3/11/2018 7:00 AM

Catering for Graduation Season

It’s March, which means that graduation season is just around the corner. Senioritis, the annual plague that sweeps across high school and college campuses each year, is likely to have afflicted the majority of graduating students. Chances are, most are already planning their graduation parties to mark their milestone achievement. You should capitalize on this time of year and look at it as an opportunity to showcase your excellent cuisine...

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Comments | Posted By Mike Cielinski

3/4/2018 7:00 AM

Are You Afraid of Ghost...Restaurants?

Have you ever opened Seamless or Grubhub in a crowded, metropolitan area? It’s mind-blowing that the sheer number of restaurant options that appear on the screen doesn’t cause your phone to spontaneously combust...

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Comments | Posted By Mike Cielinski

2/25/2018 7:00 AM

Simple Elegance is the New Plate Trend

If diners of yore ate with their eyes, today’s foodies are willing to let taste be the art in itself. The current trend for chefs is to break from the fanciful presentations featuring food towers, sauce swirls, and wispy garnishes. Instead, simple elegance makes the ingredients the rightful hero, allowing these dishes to do all their own talking...

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Comments | Posted By Mike Cielinski

2/18/2018 7:00 AM

How Restaurants Can Help Reduce Food Waste

Annual food waste in the U.S. costs $218 billion dollars and piles up in the staggering amount of $63 million tons, according to ReFED, a food waste prevention non-profit. Nearly half of the volume and two-thirds of the cost is home food waste, but restaurants account for a sizeable amount of waste too: approximately $25 billion-worth, and more than 11 million tons. Restaurants can help reduce food waste—and see a savings. Every $1 that goes into waste reduction returns $8 in savings. Here’s how.

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Comments | Posted By Mike Cielinski
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IMPORTANT NOTICE FOR CANADA RESIDENTS

Shipping to Canada may include UPS brokerage fees, duties and GST Tax.